• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.181-190
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• 2009

The purpose of this study was to investigate individuals' perceptions toward green tea and green tea cafes according to their usage of green tea cafes, gender, and marital status. The survey was conducted online and completed by 200 respondents who had been to green tea cafes and by 200 respondents who had not. The visitors of green tea cafes had more positive perceptions regarding the atmosphere, familiar taste, good quality of raw foods, freshness of foods, good service, excellent taste, and menu variety of green tea cafes. Males perceived green tea as 'good for health' more than the females. There was no difference in the perception of green tea cafes by marital status. Regarding a popularization plan for green tea cafes, the customers felt more need for a tea sommelier than the non-customers, and females versus males felt stronger about having a tea sommelier that would provide opportunities to taste various tea products and develop a green tea menu that considered nutrition and health. Unmarried respondents felt a greater necessity for having a place with a comfortable environment, tasting a variety of tea products, and having a chance to experience tea culture. When selecting a green tea cafe, the quality of the food and cleanliness of the cafe were considered to be most important. The implications of the data are discussed.

• Korean Journal of Construction Engineering and Management
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• v.17 no.2
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• pp.3-11
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• 2016

CM at Risk has been introduced in Korea to keep up with the global standards of construction management and provide a higher quality of cm service in line with a rapid change of the construction industry recently. However, it is widely considered that more time would required to settle down the system due to a lack of understanding towards CM at Risk, shortage of reliability and low capability to manage and undertake CM at Risk. Therefore, this research is analyzed problems of contract types, open book policies, and contract conditions of 33 numbers of projects undertaken by a bespoke domestic construction management firm in this research. Moreover, this research is suggested a method to establish an open book policy of CM at Risk aiming a better customers satisfaction through staff training, simplifying and improving a payment system, and a way to settle down an open book policy by improving a performance management system on site. It's expected that this research will contribute to a more competitive system with more dominating the market and a differentiation of the service so as clients to rely more on the CM at Risk.

• Journal of the Korean Society of Radiology
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• v.11 no.2
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• pp.123-130
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• 2017

Patients diagnosed with the serious disease of cancer may have anxiety and fear of closed spaces while receiving radiation therapy. This study investigated patients receiving treatment based on Linac and Tomotherapy to look into this anxiety and fear. Study method was survey. The survey was performed according to treatment duration (treatment within 5 minutes, 10 minutes, over 20 minutes, and over 30 minutes). The patients were also surveyed about any experience of changing treatment rooms or machines due to machine failure. A total of 200 survey questionnaires with full answers were researched in this study. As a result, it was found that the less the patients' experience on radiation therapy, the higher their anxiety was. The dominating reason for this result was because the patients expected possible pain during the treatment process. In terms of treatment machine, Linac showed the highest anxiety of all for the openness of its patient stand. The most stable status was found in the case of treatment between 20 minutes and 30 minutes using Tomotherapy. The reason was the coziness of Tomotherapy machine. In the case of receiving the treatment for over 30 minutes, patients felt anxious for the isolation from the outside. The study findings are expected to serve as the necessary data for quality medical service with enhanced patient satisfaction in the clinical field.

• Journal of Korea Society of Industrial Information Systems
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• v.19 no.5
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• pp.15-24
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• 2014

In 2005, there was a partial revision of the Act on the Promotion of Education for the Handicapped people, so that students with health impairments would be able to receive special education support. Since the amendment of the bill, to support them classified into weak people in education, education support systems have been proposed and settled so that they may receive the support for free. According to the pre-study, after the amendment of this bill, there has been many studies on the form of educational service to support them, and recently, there have been a lot of researches to investigate their satisfaction with the current services and draw its problems. And yet these studies have been carried out by the preceeding researchers at the drawing of problems, but have a limitation to present fundamental countermeasures to the problems. Therefore, this study attempted to understand the meaning of health impairment through the pre-study and investigate the forms of the services currently supporting them and analyze the problem of each service. In addition, to solve the identified problems, a new support system was proposed. In order to confirm the performance of the system, we design the user satisfaction survey composed of a Likert 5-point scale per each question, and to make the task, comparing stories and clapping for increasing quality of their subjective evaluation about the image and voice transmission when the user uses it. As a result, in the overall evaluation of the robot system, the average score of each question was recorded to 4.31 points, and through the two tasks, it was found that there were effective data transmission of image and voice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.633-643
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• 2013

This study investigated the efficiency of university foodservice operations by analyzing the effect of consumer's perception towards university foodservice quality. University students in the Jeonnam area were surveyed and 571 out of 700 surveys were chosen (response rate: 97.0%). SPSS (ver. 20.0) was used to conduct descriptive analysis, factor analysis, reliability analysis, t-test, and multiple regression analysis. The results show that 21.9% of university students have never used the university foodservice, while 48.7% of university students have eaten there 1~2 times per week. The most common reasons reported for avoiding the university foodservice were a limited menu selection (51.5%) and an untasty food (45.8%). The perception of overall service quality at the university foodservice scored relatively low (3.01 points), compared with its importance (3.89 points). The food taste, menu variety, and quality of food ingredients are factors that require improvement for operational strategies by the importance-performance analysis (IPA). The food factors (taste, variety, and quality) among university foodservice qualities had a significantly positive effect on consumers' overall satisfaction (p<0.001), perceived value (p<0.01), intent to recommend (p<0.001), and intent to revisit (p<0.01). These result indicate that the university foodservice management should focus on developing food factors and strive to meet the needs of university students through continuous customer surveys.

• Journal of Hospice and Palliative Care
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• v.13 no.3
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• pp.153-160
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• 2010

Purpose: The purpose of the present study was to investigate needs and satisfaction on the medical services of cancer patients in Jeju Special Self-Governing Province. Methods: Total 174 cancer patients, who visited at the clinic of Jeju National University Hospital, submitted informed consent and participated in this study from July 13 to July 30, 2009. Self questionnaire was used and data were analyzed with Kolmogorov-Smirnov test, Mann-Whitney U test, ANOVA, and Kruskal-Wallis test. Results: Participants expressed the needs of most economical support (3.38 out of 4), followed by counseling of treatment plan (3.22), information of disease (3.07), and disease management except cancer (2.97). Participants were satisfied most with religious counseling (3.41), followed by nursing service support (3.39), employment counseling (3.26), and counseling for family or interpersonal relationships (3.26). The satisfaction of economical support was the lowest (1.98). Satisfaction of men was higher than women, and needs in patients who were living with children was the highest. Patients who were living alone or with children showed the lowest satisfaction about the medical services. There were no significant differences in the general characteristics, however, participants who were older than 60 years of age or had higher income showed lower needs and higher satisfaction. There were no significant differences in the medical characteristics, however, thyroid cancer patients and patients who were treated with radiation therapy or transarterial embolization showed low satisfaction. Conclusion: Cancer patients seemed to need more economical support, information of treatment or disease, and symptom management. Furthermore, there were various needs about the services, depending on family formation or economical support of patients. Therefore, it is certain that patients who were suffering from other cancers, except the 5 major cancers, needed more services. In conclusion, continuous and systemic policy to consider patient's characteristics and needs are needed in community as well as health care system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.283-289
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• 2011

The preference and satisfaction for Korean food by Chinese students studying at Mokpo National University of Korea were surveyed. The students (n=167) were 53.9% males, 58.1% Korean residents for 6 months and 47.9% in healthy condition. The recognition of Korean food was highly light taste ($3.36{\pm}0.95$) and the preference of Korean food materials was in the order of beef (46.7%), hairtail fish (28.7%), baechu (24.4%), tangerine (49.1%), milk (38.9%) in each food category. Eating habits were feeling of hunger on reason for eating (43.1%), moderate satiety degree for a diet (58.7%), no time for reason to skip diet (48.5%), family for impact factor of eating habits (55.1%) and irregular diet time for the problem of eating habits (40.1%). The recognition of Korean food menu was in the order of baechukimchi, bulgogi, ggakdugi, samgyupsal, ddeokbokki, galbitang, and gomtang; the preference order was bulgogi, doejigalbijjim, soegalbijjim, dakgalbijjim, samgyupsal, galbitang, and dakdoritang. The recognition and preference of Korean food menu were significant in bibimbap, tteokguk, doenjang jjigae, kimchi jjigae, ddeokbokki, japchae, baechukimchi, and ggakdugi (p<0.001), as well as jeonbokjuk, bibimguksu, soegalbijjim, doejigalbijjim, dakgalbijjim, saengseonmaeuntang, gomtamg (p<0.01), hobakjuk, bulgogi, and dakdoritang (p<0.05). The actual dormitory foodservice was twice daily (47.3%), <10~20 min for diet time (65.3%). The reason for using university foodservice was compulsory diet (37.1%) whereas the reason of not using university foodservice was tastelessness (45.5%); kimchi was the most leftover (27.5%). According to foodservice quality attribute, the importance and satisfaction were the highest in hygienic part. Foodservice quality attribute was significant between importance and satisfaction in all items except location of facilities foodservice (p<0.001).

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.16 no.6
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• pp.295-303
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• 2016

The purposes of this study are to describe the process for the instrument construction and the development of scales on rating college students' adaptability and to analyze the technical qualities of the test. The primary goal of this study is to inform students and institutions what is needed to college student's adjustment process into university and college life. The scales are tested by specialty group and statistical methods, and finally composed of 142 items, which measures 8 scales, the academic integration, the social integration into college, career identity, emotional stability, learning condition's stability, relationship with professors, satisfaction degree of educational service, satisfaction degree of college education. This study analyzed 1,959 students' responses from 4 colleges and universities. This study confirms that the scales which this study developed show high concurrent evidence with the college student's adaptability inventory for Korean university and college students based on various development process, specially rapid great change of college. The result of factor analysis shows the evidence based on internal structures of the scales. The Cronbach's ${\alpha}$ of the subscales is .965, from 742 to .937. The prediction model to determine the possibility of dropout by 7 scales is statistically significant in .05, except learning condition's stability. According to CFA Model, RMSEA= .08~.09. dependence factor variance are explained by this study's CFA model. In conclusion, this study confirms that the scales which this study developed are valid and reliable instrument for Korean university and college students to predict their adaptability to college.

• The Journal of Korean Academy of Sensory Integration
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• v.8 no.1
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• pp.51-60
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• 2010

Objective : The purpose of this study is to provide practical guidelines for the better performance of the Occupational therapy services(OT services) in the Supporting Center for Special Education. The study is based upon the quality and satisfaction of the OT services, measured by interviewing parents whose children have taken the services provided by Ulsan Kang-Nam Supporting Center for Special Education. Methods : Five parents for the children having OT services since March, 2010 in the Kang-Nam Supporting Center were interviewed individually. The interview per each person took thirty to fifty minutes and was all audio-recorded. Results : The satisfaction of the qualification for the OT therapists working at the Kang-Nam Supporting Center was high. The quality for treatment facilities and the variety for treatment materials met the expectation for OT to be well-performed. The free OT treatment system was the one of significant features for the OT services provided by the Kang-Nam Supporting Center. However, the perception of the interviewed parents for the OT was very low.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.34-50
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• 2012

This study conducted the empirical analysis of the influence that are quality attributes, and strengths, weaknesses, low ranking and excess of Korean restaurants menu on revisit intention based on differences between importance and satisfaction by surveying Korean students in Paris, and also conducting IPA analysis based on survey result. The result of IPA analysis showed weaknesses that are the visual elements of foods; in contrast it showed strengths that are the price, temperature, taste, quantity, cleanliness, freshness, and flavor of dishes. Also it showed low ranking that are seasonal items, authenticity, originality, sizes, colors, texture, explanations, ingredients, recipes of menu, classification of healthy food, suitability of bowls, creativity of existing food. Therefore, it is found that the higher recognition of attributes, organic functions, properties, and explanations of menu, the higher revisit intention. It showed that explanations, sensibility, characters, quality of menu influenced on revisit intention according priority by analysis of quality attributes of menu on revisit intention. This study is significant in that it provides useful data services for marketing strategies and operational suggestions to globalization of Korean food by analysis local menu of Korean food service industry.